American Cookery November, 1921

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leavens just right. RUMFORD makes the dough of a fine, even texture. It brings out in the biscuits, muffins, cakes or dumplings the natural, delicious flavor of the ingredients. RUMFORD contains the phosphate necessary to the building of the bodily tissues, so essential to children.

 Many helpful suggestions are contained in Janet McKenzie Hill's famous book "The Rumford Way of Cookery and Household Economy"— sent free. RUMFORD
 Dept. 19
 Providence, R. I.